These delicious Cinnamon Toast Crunch Cookies are packed with cinnamon sugar flavor. Crisp on the outside, this cereal cookie incorporates one of our favorite cereals into the perfect sweet treat.
This recipe will make you feel nostalgic for those days of scarfing down the cinnamon-y sweetness of this cereal while reading the back of the cereal box before heading off to middle school. And it's not just cookies you can make, but the quintessential cereal bars - these Cinnamon Toast Crunch cereal bars couldn't be easier and a necessary second recipe to put together this week.
Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.
Why you'll love this recipe
There are so many reasons why you'll love this cereal cookie recipe. Here are a few:
- it's a great way to use up leftover, half-eaten boxes of breakfast cereal to make the best cookie your family will love
- makes wonderful chewy cinnamon sugar cookies with crushed cereal on top for added texture and flavor
- very little hands-on time is required to make this cinnamon toast crunch cookie dough. It does require an overnight rest in the fridge to maximize the flavor of these fabulous cookies, however, so please note that when allotting time to make these. I tried baking them right away after making the dough and while they were good, the Cinnamon Toast Crunch flavor truly shines once the dough is allowed to come together overnight. If you are looking for ways to boost the cinnamon flavor even more, see my tips below for infusing the butter with cinnamon
Ingredients & Substitutions
- Butter: I recommend using unsalted butter so you can control the level of salt in the recipe. Salted butters vary in the amount of salt contained in the butter, so using unsalted is ideal. Remove the butter from the fridge at least 30 minutes prior to baking to allow it to come to room temperature. The butter will incorporate more easily and evenly into the batter when it's soft rather than cold from the fridge
- Brown sugar: light or dark brown sugar will work in this recipe. I prefer dark brown because it adds an extra level of caramel goodness to these cookies, however, if you only have light brown, that will work equally as well
- Granulated sugar
- Egg: remove the egg from the fridge at least 30 minutes prior to baking to reach room temperature. Just like with butter, this will allow the egg to incorporate evenly into the cookie dough
- Vanilla extract: use high quality vanilla, not imitation vanilla; you'll taste the difference this makes in the final product
- Dry ingredients: All-purpose flour, baking powder, baking soda, salt, ground cinnamon
- Crushed Cinnamon Toast Crunch Cereal: crush it into fine crumbs. You'll also need extra pieces of cinnamon toast crunch for topping these cereal cookies
How to make this recipe
In creating these cookies, I was looking for a crisp exterior to mimic the crispness of the cereal I enjoy eating and snacking on. And I wanted a cookie that's packed with cinnamon flavor, like in these chewy snickerdoodle cookies.
Of course, I was looking for as much cinnamon sugar flavor as possible to capture the flavors of this breakfast cereal.
Here's how to make these delicious cinnamon cookies:
Step 1: In the bowl of a stand mixer or electric mixer with the paddle attachment, add the butter, brown sugar and white sugar. Cream together until light and fluffy. This should take about 3-4 minutes
Step 2: Add the egg and vanilla, mixing for another 2 minutes until well combined and creamy. Scrape the bottom and sides of the bowl as needed
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the mixer bowl, stirring on low speed just until combined. Next, add in the crushed cereal and stir
Step 4: Use a cookie scoop to scoop out the cookie dough and place on a baking sheet lined with parchment paper. Place the cookie dough balls next to each other since you'll be chilling them at this point. Gently press 3-4 pieces of cereal into the tops of each cookie. Cover with plastic wrap and chill overnight in the fridge
Step 5: Preheat the oven to 400ºF (200ºC) and line two baking sheets with parchment paper. Arrange the chilled cookie dough on the prepared baking sheets, placing them about 3 inches apart. Bake 14-16 minutes or until the edges of the cookies are lightly golden brown. Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack
- I recommend chilling the dough for at least 12 hours before baking. This allows the flavors of the cinnamon sugar to really blend into the cookie, producing a super flavorful bite of cereal cookies. If you don't have time to wait, go ahead and bake them right away! They'll still be really good, just maybe not as much cinnamon flavor
- For a bigger boost of cinnamon flavor in these Cinnamon Toast Crunch cookies, try infusing the butter with cinnamon stick before making the dough. Start by melting the butter in a skillet over medium heat. Remove the melted butter from the heat and pour into a heat-proof bowl, adding in two cinnamon sticks. Cover and allow to steep for 15-30 minutes. (The longer you steep, the more cinnamon flavor you'll extract.) Remove the cinnamon sticks and discard. Place the butter in the fridge until it begins to solidify, stirring every so often, about 25-35 minutes. Alternatively, you can refrigerate longer, or until ready to use. Remove from the fridge at least 30 minutes prior to baking to allow it to come to room temperature so its malleable. Follow instructions, using the infused butter in step 1
- For the crushed up Cinnamon Toast Crunch cereal that you'll add to the cookie dough, I recommend crushing 2 cups of cinnamon toast crunch cereal as finely as possible. You can do this by placing the cereal in a ziplock bag and pounding it with a mallet or end of a rolling pin. Or you can place the cereal in a food processor. The finer the better. I found that when I left the cereal in larger pieces, the texture of the cereal in the baked cookie was a bit too tough. The finer pieces maximized the cinnamon and cereal flavor, too!
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
The classic flavor of this cereal is cinnamon but there is also strawberry, blueberry, French toast, apple cinnamon and churro Cinnamon Toast Crunch. Any of these flavors would make for a great cookie!
This cinnamon-y flavored cereal was introduced to kitchens everywhere in 1984.
Using the cereal in this cookie dough requires you to finely crush the cereal into a powder to incorporate into the dough. If the cereal isn't crushed finely, the resulting cookies may be tough and not chewy
I totally get it. Chilling the dough doesn't give you the instant satisfaction of homemade, warm cookies. This recipe does recommend chilling the cookie dough to really get that cinnamon-y flavor incorporated into the cookies. However, if you're strapped for time or you simply can't bear to wait, you can skip this step.
Once the cookies are completely cool, store in an airtight container at room temperature up to 5 days.
Yes! After scooping the cookie dough, do not add cereal to the tops of the cookies. Place in a single layer on a baking sheet and freeze for at least an hour. Place frozen cookie dough in a freezer-safe ziplock bag for up to 3 months. Thaw at room temperature at least 30 minutes before baking as instructed
✨ More recipes like this one
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 cups Cinnamon Toast Crunch Cereal crushed finely, plus more cereal for topping cookies
- Line a baking sheet with parchment paper or a silpat and set aside.
- In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated sugar.
- Mix with paddle attachment on medium speed until fluffy and light in color, about 3-4 minutes. Stop the mixer and scrape the sides and bottom of the bowl.
- Add the egg and vanilla extract and continue mixing on medium speed for another 2 minutes, stopping at least once to scrape down the sides and bottom of the bowl.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, whisking to combine.
- Add the dry ingredients to the mixer and stir on low until just combined. Stop the mixer and add in the crushed cereal. Stir on low until evenly combined. Do not overmix.
- Using a ¼ cup (2 ounce) cookie or ice cream scoop, scoop out the dough and place on the baking sheet.
- Gently press 3-4 pieces of Cinnamon Toast Crunch squares into the top of each cookie dough ball. Wrap the baking sheet with plastic wrap and place in the refrigerator for at least 12 hours.
- Preheat the oven to 400˚F (200˚C) and line a second baking sheet with parchment paper or a silpat.
- Remove the cookie dough from the refrigerator and divide cookie dough between the two baking sheets, spacing the cookie dough balls at least 3 inches apart (they may not all fit, bake in batches if necessary).
- Bake for 14-16 minutes until the edges are just golden brown and the cookies are puffy.
- Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Bake rest of the cookies.
- For even more cinnamon flavor, try infusing the butter with cinnamon stick. Start by melting the butter in a skillet over medium heat. Once melted, remove from the heat and pour into a heat-proof bowl, adding in two cinnamon sticks. Cover and allow to steep for 15-30 minutes (the longer you steep, the more cinnamon flavor you’ll extract). Remove the cinnamon sticks and discard. Place the butter in the fridge until it begins to solidify, stirring every so often, about 25-35 minutes. Alternatively, you can refrigerate longer or until ready to use. Remove from the fridge at least 30 minutes prior to baking to allow it to come to room temperature. Follow instructions, using the infused butter in step 1
- Store cooled cookies in an airtight container for up to 5 days
- Cookie dough may be frozen. After scooping the cookie dough, do not add cereal to the tops of the cookies. Place in a single layer on a baking sheet and freeze for at least an hour. Place frozen cookie dough in a freezer-safe ziplock bag for up to 3 months. Thaw at room temperature at least 30 minutes before baking as instructed
- Recipe adapted from iwillnoteatoysters.com
Pin this recipe to Pinterest for later!
Notice: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. By clicking on any of these links, you are consenting to us to place cookies on your browser.